Faculty of Fisheries and Food Science

Universiti Malaysia Terengganu

Program : Food Science (Food Service and Nutrition)
Semester II (2022/2023)

PRACTICAL 1 LABORATORY REPORT

DATE OF THE LAB SESSION : 29th MARCH 2023
LAB’s TOPIC(s) COVERED : QUICKBREAD & COOKIES
REPORT’s ACTUAL SUBMITTANCE DATE : 2nd APRIL 2023

Session : Evening
Lecture’s full name : Wan Hafiz Bin Wan Zainal Shukri
Group number :6
Student’s name : Nur Hanani Shafikah Binti Jamaludin
Matric Number : S63571
Part (A)

INTRODUCTION
The basic theory of making quickbread is chemical leavening agents do not require time for
fermentation like yeast-based products. The gas released by these agents expand with the heat of an
oven and cause the product to rise. Quickbread is shaped in a way that can be consumed in a few bites
by one person. The dough of quickbread is often include mixing butter or oil with egg, milk and other
liquid ingredients. Some of common quickbread include biscuits, muffins, scones, banana bread and
pound cake.

The function of bread flour is used for yeast raised bread to produces more gluten and for pastry flour
is a low-protein flour used to make pastries lighter and more delicate than those made with all-
purpose flour. Baking powder is used to create air bubbles that give our baked goods their light and
airy texture, castor sugar used for sweetening agent in arrange of baking recipes. Butter helps to create
the light, flaky texture desired. Baking soda acts as a chemical leavener, its react with acid to produce
carbon dioxide.

RECIPE
Scones which the yield is 500g :
106.5 g 50% Bread flour
106.5 g 50% Pastry flour
12 g 6% Baking Powder
2g 1% Salt
42 g 20% Castor sugar
63.9 g 30% Butter (chilled & cut into 1.5cm cubes)
30 g 15% Blackcurrant
106 g 50% Full cream milk (chilled)
36 g 17% Egg (without skin)- slightly beaten
3 ml Vanilla essence
½ no Egg (for egg washing)
The portion of scones using this measurements will get 7 scones in total. The method to making
scones shown below :

In mixing bowl = add
salt, sugar to milk. Then
stir. Mix in egg with
vanila essence. Put
aside
In other bowl = sift flour, Pour milk mixture into
baking powder. Mix in sifted flour. Add
soft butter using rub-in- blackcurrant, lightly mix
method (do not overmix)

Roll dough with 2cm

Put egg wash. Bake 15- Cut dough using dough thick
20 min (215oC) cutter, place in tray

Banana nut bread which the yield is 800g :

233 g 100% Pastry/cake flour
91 g 39% Castor sugar
11 g 4.72% Baking powder
1.1 g 0.47% Baking soda
3g 1.29% Salt
58 g 25% Chopped walnuts
91 g 39% Eggs (without shells)
233 g 100% Peeled banana (mashed)
75 g 32.2% Melted butter
150 ml 64% Full cream milk (chilled)
The method of making banana nut bread shown below :

Grease loaf pan with Sift cake flour, baking

shortening, dust with powder, baking soda,
salt together. Add sugar. add wet ingredient
flour. together. Stir
DISCUSSION Set aside.

Add liquid ingredient to

Add banana and walnut.
Bake 180oC about 25-40 dry ingredient. Fold
Fold it.
min. lightly.

Cold it before remove

from pan

Chocolate chip muffin which the yield is 746gm :

260 gm all-purpose flour
1 no whole egg (A)
200 gm full cream milk
100 gm vegetable oil
10 gm baking powder
120 gm castor sugar
6 gm salt
70 gm chocolate chip
1 tsp vanilla essence
10 cups muffin paper cup
The method of making chocolate chip muffin shown below :

Sift flour, baking

powder. Mix with salt, In other bowl, mix egg,
Preheat oven at 180oC sugar, chocolate chip milk, oil and vanilla
essence

Bake 20-30 min. remove Fill in muffin cup about Pour wet ingredient to
pan when cold. 3/4 dry ingredient. Stir.

The baking quality of scones is good which is it has bubble inside the product, not overmix
and also has a golden brown colour on the surface on scones. For banana nut bread, the
baking quality is smooth but it has strong baking soda smell and for chocolate chip muffin,
the final product should be not overmix and has golden brown colour.

DISCUSSION

Quickbread did not take too much time to mix the batter all together. To make sure our final product
doneness is need to poke using skewers and if the batter stick to the skewer, it still need to bake again.
If on the skewers no batter sticks, its already cooked and ready to be eaten. Other than that, top of the
product need to be in golden brown colour. If it pale, put it again in oven. The texture also is a main
criteria to check the doneness.

PROBLEM & SOLUTIONS

PROBLEM SOLUTION
Managing time Divide 1 hour into 3 product
Banana nut bread has Put is little by little after fold the
baking soda smell batter
 Chocolate chip muffin not Put muffin in the right period of
cooked well time

Muffin batter overmix Put all the wet ingredient into dry
ingredient all at the same time to
avoid too much fold to the batter.

Part (B)
The management of teamwork with my lab partner, she is very good in managing time according to
the time stated. She is helpful and have tolerant to help each other’s work. If there are 3 recipes, we
spilt the recipe into 1 recipe each and the other one is to do it together.

CONCLUSION
In the conclusion, quickbread is easy dough to make and no need a lot of ingredient to make it. Its
need to be bake immediately after mixing. Quickbread is bread recipe that is made without yeast.
Instead of using yeast to achieve a rise, these bread recipes rely upon leavening agents like baking
soda and baking powder. Quickbread also no need to be kneaded like other bread recipe. An
advantage of quickbread is their ability to be prepared quickly and reliably without requiring the time-
consuming skilled labor and the climate control needed for traditional yeast breads.